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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
modes of nutrition in rat
What benefit does the sea anemone get in the sea anemone-hermit crab facultative mutualism? Give an alternative term for this part of mutualism. Name the nitrogenous wast
ORGANIZATION CHART: Organization chart is one of the visual which helps any visitor to get an understanding of an organization at a glance. Meaning of Organization Chart
Define the Importance of Zinc in Humans? Zinc deficiency in humans was reported by A.S. Prasad among people consuming mostly breads and very little animal protein in Middle Eas
What is glycolysis? What are the products of this process? Glycolysis, the first stage of the aerobic cell respiration, is a process in which glucose is degraded (broken) to fo
buffalo can be dies due ashyxia
Which are the brain regions associated with memory? According to researchers some of the main regions of the nervous system associated with the memory phenomenon are the hippoc
Hyperthyroidism (Graves Disease): Graves diseases is the most common cause of hyperthyroidism in children and is usually associated with an enlarged thyroid gland and exop
Explain Fixer1 Split S in second heart ? A2P2 interval is wide and persistent and doesn't change during respiratory cycle. It is an auscultatory hallmark of uncomplicated ostiu
Define Reaction of Fehling solution with lactose? After complete reduction of cupric ions, the indicator is reduced by lactose to a leuco compound, restoring the red colour of
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